Seafood

Lamang-Dagat / Pagkaing-Dagat

Being a tropical country comprising thousands of islands, the Philippines has a natural love affair with seafood.

Difference Between Alimasag and Alimango?

has thin legs and a mottled shell, while alimango has large forelegs and a shell that is of a solid even color.

Curacha

In the Chavacano language of Zamboanga in the southern Philippines, curacha refers to the spanner crab or red frog crab whose scientific name is Ranina ranina.

Saang

Saang are conch shells commonly sold from street stalls in the area of Cebu. These gastropods are known as “spider shells” or “scorpion conch” in English and their scientific name is Lambis scorpius.

Pusit 🦑

Squid in Tagalog is pusit.

Squid

Photo by Toyang Noresa of stuffed squids being grilled.

“Squid” in Tagalog is pusit. It can be barbecued (inihaw) or cooked adobo style. Dried squid is also popularly grilled in the Philippines. It’s a very chewy treat.

Alimasag

Steamed Crab (Alimasag) by Toyang Noresa.

Tahong

Nilagang Tahong (Boiled Mussels) by Mildred Cruz.

Adobong Pusit

Photo of Squid Dish by Ahljhon Miranda

Sinigang na Hipon

Featured photo: Sinigang na Hipon by Mary Rizale.

Sinigang is a class of sour broth with a prominent ingredient such as pork or milkfish. In the case of sinigang na hipon, the main feature is shrimp, which is hipon in Tagalog.

Jumping Salad

The Ilocanos call this Jumping Salad because the shrimp are still alive and are frisky when sprinkled with the citrus juice.

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